Are your wine preferences truly unbiased, or could they be subtly swayed by the country where the wine originates? A new study conducted at the...
Pinot noir
Aim The main objective of the study was to test if rootstock has any influence on Pinot noir berry and wine phenolic composition, and, if so,...
Whole bunch fermentation is often used in the production of Pinot noir wines. The aim of this study was to compare different levels of stem...
Goals: With increased wildfires in recent years, winemakers must be able to interpret analyses of smoke-related marker compounds to determine...
A study conducted in Australia looked at the effects of different percentages of whole bunch fermentation on Pinot noir and Shiraz wine chemistry...
Smoke taint is strongly correlated with volatile phenols such as guaiacol, 4-methylguaiacol, eugenol, syringol and some cresols, to name a few....
It was previously found that yeasts can negatively affect wine colour in two ways: via their β-glycosidase enzymatic activity (removing the sugars...
The aim of the study was to investigate the chemical and sensory effects of cold soaking and the addition of whole clusters and stems to Pinot noir...